Thursday, 7 February 2013

Peanut Cookie (花生酥)

I am not those that believe very much in good feng shui or auspicious stuff, thus you won't find me dolling my house with pussy willow or red banner of good wishes during Lunar New Year.When I baked goodies for Lunar New Year, it is based on good taste and good bites rather than auspicious meaning. Among the different type of nuts, peanut is my least favourite. Whereas hubby is always the one craving for peanut which I know is extremely unhealthy especially when there is heart problem in his family's genes. Thus, I hardly stock up peanut in the house unless he goes supermarket with me.

Then again, with event like Lunar New Year which is once in a year, this is the moment where I feel a little indulge on him is okay.I have chosen this 花生酥 from my favourite blogger, Do What I Like.

Don't add in all the oil in one go. If dough is too dry, you can add more oil.
If dough is too wet, you can add more flour.

For the shaping, you can do it in the round balls style but
I don't like it, so I used a bottle cap instead. Put a piece of glad wrap over
the bottle cap and press in enough dough - about 9g for this Watson's cap. Lift
up the glad wrap and release the shaped cookie onto the baking tray.

Use corn oil if you are a "waist-watcher".

Use icing sugar instead of castor sugar to get a finer
textured cookie.

6 comments:

Both are delicious but I too like the almonds more...peanuts ain't my fav either...can't find any almond meals anymore so not making this year, less fat for the waist:D Happy New Year to you and family.

Hi Edith,Peanut cookies wasn't my favourite either, until I baked my own years ago! Hahaha! Both your peanut and almond cookies looks wonderful, perfect for the festive occasion.Gong Xi Fa Cai to you and your family!Have a wonderful and prosperous new year!